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Weekly Farm Notes :: January 20th, 2016

The bad weather forecasted for tomorrow has delayed the start of our Deep Winter CSA until this Saturday. We will be at the Brainerd Market from 11am to noon so please let us know if that doesn’t work and we can find an alternate plan.

We aren’t sure yet if we will make it to the market tomorrow to sell other produce but wanted to send out the list below just in case. Let’s all cross our fingers that it isn’t as bad as predicted!

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January 20th Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

Tender Collards {CSA}: if you don’t have time or energy to eat your greens fresh, check out this great idea for Super Green Veggie Powder! You dehydrate your greens along with onions, bell peppers, celery and parsley (or whatever you have on hand) and then process it into a powder. Use on eggs, with potatoes or add to a green smoothie!

Rainbow & Ford Hook Swiss Chard {CSA}: Swiss Chard Pancakes? I support anything in pancake form (especially when you make the batter in a blender!).

Red Russian & Toscano Kale {M/CSA}: I think kale plus this lovely Ginger Carrot Dressing would make an amazing salad. Bonus – you might be able to find fresh turmeric at market so you can swap it for the dried version.

Spigarello Broccoli Rabe {CSA}: the dark, cold days of winter lead me to bake more often than usual, and this Savory Quick Bread recipe is one I come back to again and again. It is fairly basic – flour, eggs, olive oil and yogurt – flavored with broccoli rabe and sun-dried tomatoes. Try our version or make your own!

Green Mild Mustard Greens {CSA}: prepare these Quick Pickled Mustard Greens to serve with any number of other items. This would be a great addition to rice and fried eggs!

Large Leaf Spicy Arugula {M}: my mother-in-law raves about this Farro Salad recipe, and for good reason. It sounds delicious! Ps – make sure to pick up some mint for the salad too!

Wasabi Arugula {M}: this White Bean, Potato and Arugula Soup sounds like a lovely warming soup to serve during these cold winter days. You can use your rosemary in this recipe too!

Mint & Peppermint {M}: use this in the farro salad mentioned above or simply freeze the mint leaves in an ice cube tray covered with water (maybe to use when its warm again!).

Have you read Alice O’Dea’s recent article? She discusses the new dietary guidelines and gives a quick recipe for tomato sauce (no reason to buy the stuff in jars when it’s this simple to make at home!).